Malaysian laksa Ingredients1? tbsp dried shrimps 6C7 garlic cloves, chopped4C5 eschallots, chopped5C6 cm piece ginger, chopped1C2 long red chillies, chopped, or to taste80 ml (? cup) vegetable oil12 large green prawns, shells removed and reserved? cup laksa paste1.5 litres (6 cups) chicken stock or water400 ml coconut cream12 fish balls12 small fried tofu puffs, halved1 tsp white sugarfish sauce, to tastesalt1C2 limes, juiced200 g dried rice vermicelli noodles200 g fresh egg noodlesGarnishes200 g shredded poached chicken (poaching water can be used for the broth)bean sproutsfinely sliced spring onionfinely sliced long red chillicoriander leavesfried shallotslime wedgesInstructionsSoak shrimps in 125 ml (? cup) hot water for 10 minutes then transfer the mixture to a food processor. Add the garlic, eschallots, ginger and chilli, and process until a smooth paste forms.Place a large saucepan over high heat. Add the oil and reserved prawn shells and fry 1C2 minutes until the shells turn red. Remove with a slotted spoon. Add the blended paste to the oil and fry for 1 minute before adding the laksa paste. Fry for 2C3 minutes until fragrant, then add the stock and bring to the boil. Add the coconut cream and reduce heat to a simmer. Add the fish balls, tofu and sugar. Season with fish sauce, salt and lime juice to taste.Bring another large saucepan of water to the boil. Cook the rice noodles and egg noodles, separately, for 2 minutes then transfer to a colander and rinse with cold water.Add the prawns to the laksa, turn off the heat and allow to gently poach for 2C3 minutes until cooked through.To serve, divide the noodles and prawns among bowls. Ladle over the broth and top with chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and lime wedges. Note? Dried shrimps, laksa paste, fish balls and tofu puffs are all available at Asian supermarkets.